Why You’ll Love This Recipe

These Mini Turtle Cheesecakes offer a harmonious blend of textures and flavors. The smooth and tangy cheesecake base complements the sweetness of caramel and the richness of chocolate, while the pecans add a satisfying crunch. Their individual size makes them convenient for serving at parties or as a personal indulgence without the need for slicing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
For the Cheesecake Filling:
- Full-fat cream cheese, softened to room temperature
- Granulated sugar
- Vanilla extract
- Large eggs
For the Topping:
- Jarred caramel sauce
- Semi-sweet chocolate chips
- Heavy whipping cream
- Chopped pecans

Directions

Prepare the Crust:
- Preheat your oven to 350º F (175º C). Line a standard-sized muffin pan with paper liners.
- In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles coarse sand.
- Distribute 1 to 2 tablespoons of the crumb mixture into each muffin cup. Press the crumbs firmly into the bottom using a small measuring cup or glass.
- Bake the crusts for 5 minutes. Remove from the oven and allow them to cool while preparing the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, beating on low speed just until combined after each addition. Avoid overmixing to prevent air bubbles.
Assemble and Bake:
- Divide the cheesecake batter evenly among the prepared crusts, filling each liner nearly to the top.
- Bake for 15 to 17 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and allow the cheesecakes to cool to room temperature in the pan.
Chill:
- Once cooled, refrigerate the cheesecakes for at least 4 hours, preferably overnight, to allow them to set completely.
Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
- Remove from heat and add the semi-sweet chocolate chips, stirring until the mixture is smooth and glossy.
Add Toppings:
- Once the cheesecakes are fully chilled, drizzle each one with caramel sauce.
- Spoon a small amount of chocolate ganache over the caramel.
- Sprinkle chopped pecans on top for the final touch.

Servings and Timing

Servings: Makes approximately 12 mini cheesecakes.

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Chill Time: At least 4 hours (preferably overnight)

Total Time: Approximately 4 hours 30 minutes

Variations

Different Nuts: Substitute pecans with walnuts or almonds for a different flavor profile.
Cookie Crust: Use crushed chocolate sandwich cookies instead of graham crackers for a chocolatey base.
Salted Caramel: Sprinkle a pinch of sea salt over the caramel layer for a sweet and salty contrast.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to one week.
Freezing: Place the cheesecakes in a single layer in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Reheating: These cheesecakes are best enjoyed chilled and do not require reheating.

FAQs

What makes these cheesecakes “turtle” cheesecakes?

The term “turtle” refers to the classic candy that combines caramel, chocolate, and pecans, resembling a turtle’s shape. These cheesecakes incorporate those same flavors.

Can I use low-fat cream cheese?

For the creamiest texture and richest flavor, full-fat cream cheese is recommended. Using low-fat versions may result in a less creamy consistency.

Is a water bath necessary for these mini cheesecakes?

No, mini cheesecakes baked in a muffin pan do not require a water bath. They bake evenly without it.

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.

How do I prevent the cheesecakes from cracking?

Avoid overmixing the batter, especially after adding the eggs, and do not overbake. The centers should still have a slight jiggle when done.

Can I use homemade caramel sauce?

Absolutely! Homemade caramel sauce can be used in place of jarred caramel for a more personalized touch.

What type of chocolate is best for the ganache?

Semi-sweet chocolate chips or high-quality chopped chocolate bars work well for a balanced sweetness.

Can I make these without muffin liners?

While liners make removal easier, you can grease the muffin pan well and carefully remove the cheesecakes after chilling.

How can I tell when the cheesecakes are done baking?

The edges should be set, and the centers should have a slight jiggle when gently shaken.

Can I double the recipe?

Yes, you can double the ingredients to make 24 mini cheesecakes. Ensure you have enough muffin pans and oven space for even baking.

Conclusion

Mini Turtle Cheesecakes are a delightful fusion of creamy cheesecake, luscious caramel, rich chocolate, and crunchy pecans. Their individual servings make them perfect for any occasion, offering a decadent treat that’s sure to impress. Enjoy crafting these indulgent desserts and sharing them with those you cherish!

Mini Turtle Cheesecakes – Decadent Chocolate, Caramel, and Pecan Delights

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Indulge in these Mini Turtle Cheesecakes — a delightful fusion of creamy cheesecake, rich chocolate ganache, gooey caramel, and crunchy pecans. These bite-sized desserts are the perfect sweet treat for parties, holidays, or a personal indulgence.

Author: Emily
Prep Time: 20 minutes
Cook Time: 15–17 minutes
Total Time: 4 hours 40 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a bowl, mix graham cracker crumbs and melted butter until the texture resembles wet sand.
Spoon 1–2 tablespoons of the crust mixture into each liner and press down firmly.
Bake for 5 minutes, then let cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Mix in vanilla extract.
Add eggs one at a time, mixing on low speed until just combined — do not overmix.
Assemble and Bake:
Divide the cheesecake filling evenly among the muffin cups, filling nearly to the top.
Bake for 15–17 minutes, or until centers are just set.
Allow to cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
Add Toppings:
Remove chilled cheesecakes from the pan.
Drizzle with caramel sauce.
Prepare ganache by heating cream and pouring it over chocolate chips. Let sit, then stir until smooth. Drizzle over caramel.
Top with chopped pecans.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze without toppings for up to 3 months. Thaw in the fridge before topping.
Customization: Swap pecans for walnuts, almonds, or omit for a nut-free option